German Rouladen Recipe
Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy.
Thin steaks are wrapped around bacon and onions, pan-fried, and then simmered in beef broth, which is, in turn, made into a sour-cream gravy in this traditional German recipe. Guten Appetit!
Chef John uses thin slices of beef round to make beef rouladen, classic German comfort food. Topped with mustard, onions, bacon, and pickles the beef is rolled up and braised until fork tender.
I agree with Linda McLean's review when she said: "Rouladen recipes can be different depending on the area of Germany you're from." That's SO true! I clearly remember both my German-born grandmother and my father saying: "NO PICKLES!!" So- I don't use them or like them in my rouladen. I did notice that no one mentioned- what I consider the "key" method/ingredient in this: black pepper. When we make it, we heavily pepper the meat before rolling (and salt it then, too.) soft-fry & cut the bacon in long strips, use a lot of onion in long slices, not chopped (for easier rolling). We have never used: pickles, mustard, horseradish, dairy, garlic or other veggies. Nor an oven. For our family, it's a very simple, albeit time consuming, recipe: Beef (cut REALLY thin), bacon, onion, pepper, salt & beef stock or water. Oh yeah- flour for the gravy. I do tweak the gravy & I might, now, try some of the other variations. But I still can't bring myself to like pickles in it. (My family was from Danzig.) :) Also- after br
My family loves rouladen. This is basically the recipe that was handed down from my mom. I serve rouladen with grated potato pancakes, red cabbage, apples and of course gravy. I pour some of the pickle juice in to the broth, it makes a wonderful tasting gravy!
My husband is from Germany, so I thought I would try to make something German...to me, having pickles rolled in meat didn't sound too appetizing. Boy, was I wrong! This is an excellent recipe that is delicious. There was only one change I made, and that was instead of water and beef bouillon I used a packet of Lipton's Beefy Onion Soup Mix and 2 cups of water to simmer the rouladen in. It adds more flavor and once the meat is cooked you just need to thicken the broth up a bit and you have a great tasting gravy. My husband loved it, and so did I. I will definitely continue making this dish.
This was taught to me by a German immigrant friend. Every person seems to have their own twists but the basics are the same. I will agree that pan drippings are essential! Sear the meat well then roast. I sautéed added onion and bacon in the pan first, remove then add the rolls. No need for boiling them if you toss your oven worthy pan in the oven. The mustard and pickles make the meat super tender. The pan-dripping gravy is the best! And military ladies your commissary butcher already knows how to cut flank for roulade if unlike my local comm it's not already packaged that way. I also use string vs toothpicks- much easier to remove after cooking. A flour based roux from the pan is best. My husband and son go berserk for this dish!
This was wonderful! served with German Potato salad,Grandma Jeanette's Amazing German red cabbage and german Apple cake 1 all from this site for a german night. I ysed sirloin instead of flank steak but otherwise followed the recipe.Well worth the effort.
I am a military wife who currently lives in Germany. This recipe is close but doesn't taste as good as the ones made in Germany. I was lucky that I was able to go to a German butcher and purchase the meat that they cut just for Rouladen. It is very, thin meat about 6 inches long. Ideally, your meat should be long enough to roll at least 3 times. You probably won't be able to buy the thick pork bacon that is used in Germany so use thin sliced bacon. It will taste better than regular thick sliced bacon. Also, to assist with the flavor put in 1 envelope of Lipton Beefy Onion soup mix. You can then thicken the gravy after the rolls are done to serve over them. Overall, this a very close copy of what we eat in Germany.